SAN ANTONIO MARGARITA
Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio. She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don't), then add 6 ounces of water to the mix and set it in the refrigerator to chill. Serve over ice in glasses with salted rims. She doesn't use triple sec - she says it's too cloying. Her father advocates Cointreau. For Davidson, only Paula's Texas Orange liqueur will do.
Provided by Sam Sifton
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Combine liquids in a pitcher with 6 ounces water and stir to combine. Place in the refrigerator to chill.
- Serve over ice in glasses with salted rims.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 23 grams
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